Ah, pea soup. I love French Canadian style – loved it when I was a kid – especially when served at Festival du Voyageur activities in my hometown!.
I loved it when I first moved out on my own, living on the cheap, and buying the “Habitant” canned stuff like it was going out fo style.
Now, as an expatriate Canadian.. I may love it even more! Unlike many of the other homeland foods I adore, this one is easily made, with almost all of the ingredients being available locally. Sure, you can’t get *proper* summer savory in Minnesota – but you CAN beg friends to bring some back from vacations on Canada’s east coast! (Thank you Laura and Andrew, you’re awesome and I adore you for it!)
This makes a LOT of soup. Because soup isn’t an everyday kind of thing to make, I like to make a large batch, and freeze most of it – it freezes / thaws beautifully.
This version is a bit easier than the 100% traditional way, which uses a ham bone in it. Feel free to add a ham bone in with the water, pulling it out as the mixture gets thick, though. I just find it convenient to use the small, boneless ham chunks for this!
French Canadian Pea Soup
3 onions, chopped
2 cups grated celery
3 lbs dried yellow split peas
24 cups water
3 lbs+ cured ham, cut into bite sized pieces
1 cup grated carrots (about 6 carrots)
1 Tbsp dried summer savory
1 bay leaf
2 tsp pepper
In a LARGE pot, saute onions and celery, cooking until tender and translucent. Add split peas, water, ham, and carrots, bring to a boil. Cover pot, remove from heat, and allow to sit for one hour.
After one hour, return pot to heat and bring up to a boil once more. Add summer savory, bay leaf, and pepper. Simmer over medium heat until split peas break down, forming a very thick soup.
Season with salt to taste.
|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes will be included.
The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.